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  • Servings: 8

Photography: Bryan Gardner

Source: Martha Stewart's Cooking School


  • 1 large bread boule, halved
  • Olive Salad
  • 4 ounces sliced mortadella
  • 2 1/2 ounces sliced hot soppressata
  • 2 ounces sliced finocchiona salami
  • 2 ounces sliced coppa
  • 4 ounces sliced provolone or fontina cheese
  • 1/2 cup halved Peppadew peppers
  • 2 cups arugula


  1. Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.

  2. On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.

  3. Remove sandwich from refrigerator, cut into wedges, and serve.

Reviews (2)

  • Dmcshan2 21 Feb, 2015

    I'm a native New Orleanian, and trust me, Martha's instructions are not for a true Central Grocery muffeleta. The bread is wrong, as are the cheese, meat and olive salad.

    Also, her instructions for an oyster poor boy are incorrect. She'd be run out of the city if she offered that to a native New Orleanian!

  • animalloverjan 31 Oct, 2014

    Hi Martha! I get to see this newest video on my PBS on Saturday 11/1/14 and again on Wednesday 11/5/14 and I can't wait because I love all of your videos on PBS! Happy Halloween and hope you have a great day plus your visit to Istanbul, Turkey very soon! Please say hi to Jude, Truman, and Alexis plus F,S,&GK! Love, Jan

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